Maja Blanca Sweet Coconut Pudding Recipes

Steps:

• 1. Cook 4 cups of coconut milk in a casserole at low heat.
• 2. Mix the cornstarch and sugar into a bowl with the fresh milk and stir until the cornstarch and sugar is dissolved.
• 3. When the coconut milk is heated, mix in the cornstarch, sugar, milk mixture.
• 4. Add the butter and corn kernel.
• 5. Constantly stir all the ingredients in low heat (this is important! you don't want them to cook in clumps).
• 6. You will know that the maja blanca is already cooked when it is pasty and there is no grainy feeling on your palate once you taste it.
• 7. Transfer the mixture into a flat glass container.
• 8. Grate cheese on top of the maja blanca and place inside the fridge. It's tastier when its served cool.

Steps:

• Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.
• Grease an 8-inch mold or pie dish with reserved coconut oil.
• Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.
• Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

Steps:

• Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.